The Most Important Meal of the Day: Breakfast Enchiladas

November 25, 2015

 

  • 1 red pepper

  • 1 green pepper

  • 1 cup sliced green onions

  • 4 cups diced ham

  • 4 cups of shredded cheese

  • 20 whole wheat tortillas

  • 12 eggs

  • 3 cups of milk

  • 2 tbs all-purpose flour

  • 1 tsp salt

  • ¼ tsp pepper

  • 1 tsp cumin

  • 1 tsp paprika (optional)

  • salsa (optional)

  • sour cream (optional

Directions:

  • *Set aside 1 cup red peppers, green peppers and 2 cups of shredded cheese for toppings preheat oven to 350 degrees

  • Mix remaining red peppers, green peppers, diced ham and 2 cups of shredded cheese to create enchilada filling

  • Place 8-10 tortillas in an aluminum pan and fill each with preferred amount of filling. 

  • Beat eggs and then add milk, flour and spices until sauce is well mixed 

  • Pour egg sauce over enchildadas then top with red peppers, green peppers and 2 cups of shredded cheese

  • Cover with aluminum foil and bake covered for 1 hour then uncover and continue baking for 10-15 minutes

  • Enjoy!

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    Recipe from Kenarry.com

     

     

     

     

     

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